Bacon-wrapped Pork Scotch Roast with Roasted Veggies
TOTAL TIME: 1 HOUR 55 MINUTES
1 lemon, finely grated rind and juice
⅓ cup olive oil
⅓ cup finely chopped flat-leaf parsley
1 garlic clove, crushed
1.5 kg pork scotch roast
250 g Australian streaky bacon rashers, rind removed
5 baby parsnips, peeled and halved lengthways
2 bunches baby carrots, trimmed
Fruit chutney, to serve
Preheat oven to 180°C (conventional oven).
Combine lemon rind, lemon juice, 2 tablespoons oil, parsley and garlic in a bowl. Brush lemon mixture over pork.
Place bacon rashers crossways along the length of pork. Season with pork into a large roasting pan lined with baking paper. Roast for 30 minutes.
Combine parsnips and carrots in a large bowl. Add remaining oil and toss until combined. Season.
Place vegetables around pork and roast for 50 to 60 minutes or until bacon is golden and crisp and pork is cooked through.
Slice pork. Drizzle with warmed pan juices if liked. Serve with roasted vegetables and fruit chutney.